CLASSIC ITALIAN RECIPES:

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AGRO DOLCE:  (sweet and sour sauce)

-1/4 cup White wine vinegar

-1/4 cup White wine

-1/4 cup Water

-375 grams Sugar

-3.75 grams Chili flake

-6.25 grams Mint

-125 grams Colatura

-peel of a 1/2 Lemon

 

Reduce white wine by two-thirds.

Add white wine vinegar, water, sugar, colatura, lemon rind.

Bring to a boil and until sugar has dissolved.

Add chili flakes and mint and steep for 5 minutes.

Strain and cool.

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SCURDALIA SICILIANA: (potato and almond puree)

-500 grams Russet potatoes

-250 grams Almond milk

-4 grams Garlic

-100 grams Lemon juice

-15 grams Salt

-25 grams Extra virgin olive oil

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Bake potatoes at 350 degrees for approximately 1 hour or until fully baked.

Split the potatoes in half, scoop into a ricer or food mill and pass.

Process all ingredients in a robot coupe or cuisinart until incorporated and smooth being very careful not to overwork the potatoes.

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CAPONATA:  (marinated sweet and sour vegetables)

 -4 qts Eggplant, medium dice

-4 qts Zucchini, medium dice

-3 qts Onion, red and white, md dice

-1 cup Soffritto

-1/2 cup Tomato paste, Mutti

-1 cup Vinegar, red wine

-1 cup Sugar

-1 pint Raisins, golden

-1 cup Capers

-1 cup Olives, Taggiasche, chopped

-1 tablespoon Oregano, dried

-1 tablesppon Chili flake

-Zest of 2 lemons

 

1. Fry the eggplant, zucchini and onions in batches in very hot blended oil on the range, until golden brown. Let drain.

2. Sweat soffritto in olive oil until tender, then add tomato paste and fry for 2 minutes.

3. Add remaining ingredients (except the fried eggplant, zucchini, onion) and let slowly simmer until reduced and thickened.

4. Mix this sauce with fried veg. Taste for seasoning. Let cool 

 

GNOCCHI ALLA ROMANA: (Roman style semolina gnocchi)

-1.5 quarts Milk, whole

-1 quarts Heavy cream

-1/2 quart Semolina flour

-4 Egg Yolks

-1 /2 pint Granted parmigiano

-1/2 pint Grated pecorino Romano

-Salt to taste

 

1. Combine milk, heavy cream in a large pot and bring to a simmer over low heat, stirring constantly with a whisk to prevent scorching.
2. Sift in semolina, while whisking to incorporate evenly.
3. Return to a simmer and cook, whisking throughout, for another 15 minutes.
4. Temper in egg yolks. Remove from heat.
5. Mix in cheese.
6. Pour out onto greased and parchment lined sheet tray. Place a greased parchment sheet on top and smooth surface.
7. Cool 24 hours before portioning.

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SALSA TONNATA: (tuna sauce for vitello tonnato)

-725 grams High quality canned tuna

-200 grams Diced spanish onions

-45 grams Chopped capers

-1 Large clove chopped garlic

-10 grams Salt packed anchovies

-750 grams Mayonnaise 

-65 grams White wine

-Zest of 1 lemon 

 

1. Sweat onions, and garlic in olive oil until tender. Add the capers and anchovies. once the anchovies have dissolved add the tuna and white wine, let cook for 3 minutes.

2. Blend the the tuna mixture in a food processor.  Once the the mixture is smooth, transfer to a mixing bowl and fold in the mayonnaise with the lemon zest.

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GIARDINIERA CONSERVA: (marinade for vegetable giardiniera)

-5 grams Sicilian oregano 

-5 grams Red chili flake 

-5 grams Celery seed 

-5 grams Fennel pollen

-1 Clove thinly sliced garlic

-15 grams Coarse ground black pepper 

-500 grams White wine vinegar

-250 grams Extra virgin olive oil 

-250 grams Grape seed oil

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1. Mix all ingredients in a bowl and reserve for preserving vegetables.

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SOFFRITTO: (vegetable base for braises and sauces)

-2 cups Finely chopped red onions

-1 cup Finely chopped carrots

-1 cup Finely chopped celery 

-1 cup Olive oil

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1. In a sauce pot add all of the vegetables and cover with the olive oil.

2. Turn the heat to low and allow the water from the vegetables to evaporate.

3. Once the water has evaporated continue to cook over low heat for about 45 minutes and stir occasionally.

4. The longer you cook the mixture the darker and more rich the soffritto will become. Cook until desired flavor is reached.

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SUDDHI PASTA: (barley pasta dough)

-1000 grams 00 flour

-480 grams Semolina flour

-480 grams Toasted barley flour

-720 grams Water

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BAGANA CAUDA: (anchovy and garlic sauce)

-1/2 cup Olive oil

-1/2 cup Butter

-5 Large cloves of garlic microplaned or very finely minced 

-1 tin (2 oz) Salt packed anchovies. (oil packed anchovies will also work)

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1. In a sauce pot add the olive oil, butter and garlic and cook over the lowest possible setting for 20 minutes.

2. Rinse and clean the anchovies of the salt and any bones. Chop the anchovies and add to the sauce pot.

3. Continue to cook over very low heat, stirring occasionally, until the anchovies have dissolved or at least an additional 20 minutes

4. If oil packed anchovies were used some additional salt may be needed.

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POLPETTE di CARNE con RICOTTA: (veal and beef meatballs with ricotta)

-5 pounds Ground veal

-3.5 pounds Ground beef

-2 pounds Ricotta

-1.25 pounds Breadcrumbs

-1.25 pounds Grated parmigiano

-11 Whole eggs

-1.5 oz Salt

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1. Mix all ingredients in a large bowl by hand or in a mixer with a paddle attachemnets until all the ingredients are very well incorporated.

2. Form meatballs to desired size

3.Place the meatballs on a tray and bake in the over at 350 degrees until just cooked through, the time will depend on the size of the meatballs.

4. When ready to serve reheat in a tomato sauce and garnish with grated additional parmigaino and chopped parsley after plating.

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SFORMATO al TARTUFO NERO: (black truffle and parmigiano custard)

-2 cups Heavy cream

-4 Whole eggs

-1 cup Grated parmigiano

-1 cup Chopped black truffles

-Salt to taste

-Nonstick cooking spray

-4 oz Ramekins

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1. Preheat oven to 325 degrees

2. Spray ramekins with non stick spray

3. In a medium bowl, add heavy cream, eggs and parmigiano. Whisk to combine season with salt and mix in black truffles.

4.Divide the mixture between ramekins and place in a baking dish filled half way with hop tap water, Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes or until the custard is set. Remove from oven and let cool on the rack.

5. Place the cooled sformato in a warm oven to reheat for 5 minutes. Garnish with additional grated parmigiano and chopped black truffles and arugula if desired.

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SALSA POMODORO: (basic tomato sauce)

-1 28 ounce Can of high quality tomatoes

-1 Large white onion 

-1/2 cup Olive oil

-1 Bunch basil

-Salt and pepper

 

1. Thinly slice the white onion

2. In a cold sauce pot add the olive oil and onions. Cook on a low to medium flame until the onions are translucent and tender without color. About 7 minutes.

3. Add the whole can of tomatoes  and their liquid and season with salt and pepper. 

4. Bring to a simmer and then turn the flame the flame to low and cook the tomatoes for 35 minutes. Add basil leaves.

5. Pass the tomato sauce through a food mill.

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PEPERONI MARINATED: (marinated peppers)

-3 large Red peppers

-3 Large Yellow peppers

-1 cup thinly sliced  garlic 

-2 cups Olive oil

-1 Bunch basil

-Salt and pepper

 

1. Char the peppers over a high flame using a grill or a gas burner.

2. Rotate the peppers over the flame and char all sides evenly.

3. Transfer the peppers to a bowl or baking dish and cover with plastic wrap and let cool for about 15 minutes.

4. Using the back of a knife or a towel remove all of the charred skin on the peppers. Open the peppers and remove the seeds, the stem and the rib trying to leave the peppers as whole as possible.

5. Layer the peppers in an oval bowl or on a deep plate and top with the sliced garlic, basil, salt and pepper.  Repeat this process until all the peppers are marinated and then cover with the olive oil and store.

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